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Preparation
Remove corn from cobs with a sharp knife; combine corn with remaining vegetables in a large kettle. Mix together msutard, flour, and turmeric. Add 1/4 cup vinegar to muxtard mixture; stir to blend well. Add mustard mixture, remaining 2 - 3/4 cups vinegar, sugar, and spices to vegetables, mixing well. Bring vegetables to a boi; reduce heat and simmer uncovered 10 to 15 minutes until corn is tender. Return to a full rolling boil for 1minute. Ladle corn into hot sterilized jars, leaving 1/2 inch headspace. Wipe rims with a damp cloth. Adjust lids according to lid manufacturer's directions. Process in a boiling water bath for 15 minutes. Makes 5 pints.
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Ingredients
6 cups sweet corn
2 cups onions , chopped
2 cups cabbage , chopped
1 medium green pepper , chopped
1 cup celery , chopped
4 ounces pimiento , chopped
2 tablespoons dry mustard
2 tablespoons flour
1/4 teaspoon turmeric
3 cups vinegar
1 cup sugar
1 teaspoon celery seed
1/2 teaspoon mustard seed
teaspoon cayenne pepper , optional
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Love Making Tips - Side dish | Relishes [1]
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